Sweet Potato, Carrot and Apple Soup

The other day we got ourselves an early pumpkin, which Daddy and Gray carved to make an excellent likeness of a Boo! from Super Mario Brothers, something of an obsession for Gray at the moment.

boo, pumpkin

I decided to use the seeds to make a tasty snack and even managed to save some of the flesh, which I roasted with a little maple syrup. It was delicious!

The lovely sweet and rich taste of the pumpkin put me in the mood for a Fall flavoured meal, which is when I realised I had a bunch of sweet potatoes I really needed to use up. An idea began to form…

soup

I also had some carrots I should probably find a use for and voila! I grabbed the sweet potatoes, carrots, an apple and an onion I had on hand and decided to make a lovely Fall inspired soup! This soup is creamy and rich but also a little different, with a lovely sweet hint and a warming, spicy aftertaste. The perfect blend!

ingredients

Serves 6 (Daddy doesn’t like sweet potato so we had a Mummy, Gray and Rhyd portion respectively and an extra 3 portions to freeze!)

Ingredients:

3 medium sweet potatoes

3 medium carrots

1 medium apple

½ medium white onion

½-1 cup of milk

1 tsp ginger

1 tsp cayenne

1 tsp cumin

Salt, pepper, seasoning of choice

chopped

Directions:
  1. Peel sweet potato, carrot, and apple
  2. Chop peeled veg and half onion into small cubes and throw into a large pot.
  3. Add seasoning/spices/ginger
  4. Add just enough boiled water to cover (in my large pot this was about 1 ½ – 2 pints)
  5. Bring to a boil, then reduce heat and simmer with the lid on for about ten minutes, or until veg seems fairly softened.
  6. Grab your trusty stick blender and blitz!
  7. Blend until completely smooth, then gradually mix in ½ – 1 cup of milk until it reaches the creamy smooth texture you prefer.
  8. Enjoy!

cooking

I can’t wait to try this again.

I was inspired to make a change when I decided to top this not with croutons but, with my gorgeous honey BBQ pumpkin seeds!

pumpkin seeds topped

I would make it all exactly the same except I would also add the flesh (is that the right word? It sounds… weird…) of 1 medium pumpkin and about a tbsp. of maple syrup! When I made my lovely pumpkin seeds I used what little flesh (…ugh that word!) I could salvage. (The rest had to remain in the carved pumpkin of course!)

Dressed lightly with maple syrup, salt, and pepper and roasted in the oven, it was so good!

I think adding the pumpkin (and just a little extra sweet kick) would round this soup out and make the flavor go from lovely to phenomenal! Can you imagine? Yum.

soup titlestayclassymama

Mummuddlingthrough
This Mum's Life
Mummy in a Tutu

7 thoughts on “Sweet Potato, Carrot and Apple Soup”

    1. I’m glad you like the sound of this combo enough to want to give it a try, it really is worth it! Such a lovely combo of flavours! xx

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